Skinny Pumpkin Pancakes
Delicious Pumpkin Pancakes made with healthier ingredients!
Servings: 8 Pancakes
Ingredients
- 1 cup white whole wheat flour
- 1 cup white all-purpose flour can use 2 cups all-purpose if white whole wheat isn't available
- 1 tablespoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 egg whites, slightly beaten
- 1 ½ cups skim milk
- 2 tablespoons canola oil
- ½ cup canned pumpkin
Instructions
- In a large mixing bowl, whisk the flours, baking powder, ginger, nutmeg, salt, cinnamon, and brown sugar.
- In a separate medium-sized mixing bowl, whisk together the egg whites, milk, oil, and pumpkin.
- Add the pumpkin mixture to the flour mixture and mix until just combined. If the batter seems too thick, add a little milk to thin it out to the desired consistency.
- Heat a griddle or skillet on medium heat and spray with cooking spray. Pour the batter onto the heated griddle or skillet using a 1/4 cup measuring cup.
- Flip the pancake when bubbles appear at the top. Serve with buttermilk syrup and enjoy!
Nutrition
Calories: 174kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
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